MOROCCAN GRILLED CHICKEN (SBD)
This chicken is is marinated in the olive oil and spices for 30 minutes or more. Good served with couscous and Red Piniento Sauce. This recipe comes from The South Beach Diet.com.
Provided by Barb G.
Categories Chicken Breast
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine the oil, oregano, allspice, cumin, cloves, and garlic in a large bowl; Add the chicken breast and cover with olive oil minture and marinate.
- Cook on a preheated grill over medium heat for about 30 minutes or until the juices run clear when the chicken is pierced; Serve with side dish of your choice.
GRILLED CHICKEN MOROCCAN STYLE
Categories Chicken Marinate Low Carb Backyard BBQ Dinner Vinegar Spice Summer Grill Grill/Barbecue Cinnamon Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Whisk first 8 ingredients in large glass baking dish. Add all chicken; turn to coat. Cover with plastic wrap; chill 4 to 6 hours.
- Prepare barbecue (medium heat). Place marinade-coated chicken on barbecue. Grill chicken until just cooked through, occasionally brushing with any remaining marinade, about 10 minutes per side for breasts and about 12 minutes per side for leg and thigh pieces. Transfer chicken to platter. Sprinkle with parsley.
GRILLED CHICKEN WITH MOROCCAN PASTE
My 9 year old daughter requests Moroccan Chicken whenever I mention 'chicken' is for dinner. This recipe came from a Rotisserie Cookbook I have. The marinade/paste for the chicken can be put on as early as that morning, or as late as an hour before grilling and it will still have a wonderful flavor. You can also leave the chicken whole and put it on a rotisserie if you have one. Enjoy!
Provided by Pam-I-Am
Categories Chicken
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the chicken by washing it and patting it dry (whole or cut up).
- Mix spice paste ingredients together in a small glass bowl.
- For a whole chicken, rub the paste on the outside and inside and chill in the fridge for a minimum of one hour. For pieces, place them in a large bowl and pour paste over them, mixing until all pieces are coated. Chill for one hour.
- Grill until done. For whole chicken, until the thermometer registers 175°F in the thickest part of the thigh.
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